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Smaller cake grains wanted

post #1 of 3
Thread Starter 
Any ideas on what controls the size of the grains in a yellow butter cake? If I want smaller grains do I increase the milk or any suggestions? I have a problem with coarse grains.
post #2 of 3
You need to use a recipe that calls for cake flour.
Hugs Squirrelly
post #3 of 3
Also, on top of using cake flour, you want to do as little mixing as possible once the liquids (milk, water, egg) have been added to the flour.
MM & BB.

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MM & BB.

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